An old favourite salad dressing, now made only with plants. Caesar salad dressing is so popular because it’s punchy, savoury and big on the umami. It traditionally contains anchovies, egg and Parmesan cheese and we’ve been craving this salty, creamy deliciousness especially now the days are starting to warm up. So we made a vegan version which we think you’ll love. Meaty black olives replace the anchovies, umami rich miso replaces the Parmesan cheese. The mayonnaise base is made with soy milk and wow, this came out unbelievably delicious. Mix this rich, creamy dressing with kale leaves or crunchy salad leaves, then all that’s left to do is to top it with croutons, vegetables and your choice of protein. We love chickpeas here, or some grilled tempeh. Yum!
- 6 black olives
- 2 tbsp capers
- 1 garlic clove
- 1 tbsp Dijon mustard
- 1 tbsp miso paste (or sub with nutritional yeast flakes)
- 2 tbsp vinegar
- 150ml soy milk
- 300ml vegetable oil
- salt & pepper to taste
- In a jug, using a stick blender, blend the olives, capers, vinegar, garlic, mustard, miso and soy milk..
- Whilst still blending, add the oil in a slow drizzle until it is incorporated and thickens up into a shiny dressing..
- Taste and season as needed with salt and pepper. Then use immediately or store in a jar in the fridge and use within a week.